Sujihiki Knife, Aogami 2 core with stainless steel cladding, nashiji finish - Tadafusa


A really great sujihiki with aogami steel on the core and clad in stainless steel for easy care. This knife also has a lovely distal taper for better balance.

SHAPE: Sujihiki. A slicing knife similar to the yanagiba sushi knife but with a western double bevel. Very adept at cutting in one continuous movement causing minimal damage to the protein.

STEEL: Aogami (blue paper) 2 steel. This is very similar to white paper steel but with tungsten and chromium added to it which helps with edge retention and slows down rusting. The steel has then been hardened to 62-63 rockwell and wrapped in stainless steel to further ease maintenance.

FINISH: Nashiji or pear skin finish. This matt and mottled finish helps with food release and looks very rustic.

HANDLE: Western shaped walnut handle.

LENGTH: 240 and 270mm in length.

MAKER: Tadafusa - Niigata City, Japan

BEST FOR: Slicing slicing slicing

SAUNDERS SAYS: "This range of knives is both beautiful and functional. The nakiri was one of the knives that got me into this profession and I have owned one for quite a few years now."